Pea & new potato curry

Pea & new potato curry

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(40 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins

Easy

Serves 4
A low-fat and low-calorie vegetable curry that's made with Madras spice and yogurt

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal336
  • fat8g
  • saturates3g
  • carbs50g
  • sugars18g
  • fibre9g
  • protein16g
  • salt0.5g
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Ingredients

  • 1 tbsp vegetable oil
  • 2 onions, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 red chillies, deseeded and finely sliced
  • thumb-sized piece ginger, roughly chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp cumin seed
  • 1 tsp Madras curry powder
  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 750g new potato, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 500ml pot natural yogurt
  • small bunch coriander, stalks and leaves finely chopped
  • 200-300ml vegetable stock, or pea stock (see tip, below)
  • 300g podded fresh pea (or use frozen)
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • lime wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 naan bread, to serve

Method

  1. Heat the oil in a large, deep frying pan. Add the onions and cook over a low heat for 10-15 mins until soft. Throw in the chillies, ginger and spices, and cook for a few mins. Stir in the potatoes and lime juice, coating in the spice mix.

  2. Add the yogurt, coriander stalks and the stock. Simmer slowly for 35-40 mins until the potatoes are soft and the sauce has reduced. Stir through the peas and cook for another 5 mins. Sprinkle over the coriander leaves, and serve with lime wedges and warm naan bread.

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Comments, questions and tips

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verity_louise
11th Jan, 2015
0.05
I had to chuck this out before eating! I foolishly didn't read the comments and followed the instructions to the letter so the yoghurt curdled and was gross and the potatoes didn't cook :(
Tom B
10th Nov, 2014
0.05
This recipe would be lovely if only the method was correct! Warning: DON'T add the yogurt till well after it's cooked. The method says simmer the yogurt, coriander stalks and the stock for 30 minutes. If you do this the yogurt will curdle!!!
usyins1804
10th Nov, 2014
5.05
This sounded pretty good so despite more recent comments thought I'd try it out; making a few minor changes to the method but without really changing the overall recipe and it worked for us. Like others I subbed some cauliflower for some potatoes; I par-boiled the potatoes; I didn't add the lime juice; I blended the chilli & ginger with a little water to make a paste before adding; I added some some yellow lentils to 'thicken the sauce' finally I added the yoghurt just before serving to 'heat through' not to cook the veg in so no problem there with splitting. All in all a tasty recipe - the spice levels of which could be altered to suit, overall and despite our love of spicy Malay and Thai curries we enjoyed this very much - lovely subtle, fresh and clean flavours.
usyins1804
2nd Nov, 2014
5.05
Have to say we enjoyed this recipe with a few adaptations - although nothing major to change the flavour. As others I parboiled the potatoes first; I substituted some potatoes for cauliflower; I didn't add the lime juice; I blended the chilli/ginger with a little water to make a paste before adding; I added some yellow lentils when I added the stock to 'thicken' the sauce up a little then I added the yogurt at the very end to heat through just before serving. Despite the fact we both love the hot spice of Malay & Thai curries the flavours in this worked for us subtle, fresh and light. It tasted good the next day too. Yum!
Bexz9966
4th Oct, 2014
Really not a good recipe, the yogurt split, the taste wasn't great. It ended up looking gross
DagnaO
26th Sep, 2014
0.05
The yogurt sauce separated within a few minutes of adding. Will not be making this one again. Should have read the comments beforehand but they're not easily visible on the mobile version of the website.
nikkinoodle40
24th Sep, 2014
1.3
Didn't enjoy this recipe won't be bothering again. Boring combinations and the sauce separated. Not pleasant
Jodie Marshall
9th Sep, 2014
2.55
As a novice cook, this recipe got me into all kinds of trouble. My partner came home and just about rescued it for me, but as with most of the other comments he said if I'd par-boiled the potatoes and added the yogurt at the end then it would have been fine. Saying that, the flavour was lovely once the potatoes had finally cooked. I will do this again, but not follow this recipe
robso.car
8th Aug, 2014
1.3
Sadly not impressed - won't be making this again. I followed some tips written here, specifically substituting the yogurt for coconut milk. Not sure where I went wrong, but the consistency was just annoying - like water! Made it very awkward and difficult to eat.
sarah_h_sikora
5th Aug, 2014
3.8
This recipe is great... as long as you follow the advice from the other comments! Really tasty, but flaws in the recipe process mean you need to make quite a few adaptations: 1. I almost fully cooked my vegetables before adding to the curry 2. Swapped some potato for cauliflower. The quantity of potato here is quite high I think, so I did 100g potato per person, and 1/2 a small cauliflower each 3. Added the vegetables with the stock but as they were almost cooked, I only simmered for 5 mins just to finish them off, and reduce the stock 4. Added the peas (already cooked) and yoghurt right at the end, off the heat 5. I didn't have any madras powder, but used madras paste instead (1 tablespoon) The yoghurt didn't split, and the veg was cooked perfectly. The veg was in the flavoured stock long enough to absorb the spices, and still have great flavour. I will definitely be making this again, and will try out with other curry pastes. The meal itself was worth 5*, but as the recipe is so poorly written I have reduced it to 4*

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